I think Anthony Bourdain made a fair statement. So far, (technically speaking) this is the best pig Ive had. As expected the porky goodness is predominantly fragrant than savory (no reservations episode). However, I have a couple of issues here, and it has nothing to do with the pig. The people eating at Zubuchon look welloff, too welloff. There are no lines, people from different social status mingling just to get a piece of pork. I assume the price may be a bit high for some but it might be because of the quality of food served. (plus the place looks clean). I may be stereotyping but Ive always envision lechonans as dirty, smoky, filthy restaurants that serve kick ass meat (blame Lydias Lechon Baclaran branch for that). Nevertheless, I have a lot more pigs to eat in this cebu journey with my wife. And, who knows, the first pick (the Bourdain pick) may just turn out to be the best.
Posted on: Wed, 07 Jan 2015 05:49:26 +0000